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Recipe For Pasta Figioli

You all know how much I love to cook. With the weather starting to get a little cooler, I’ll definitely be in my Cookin’ Momma mode. The other day, I had several people ask me for some pasta recipes. Now, even though, I’m Italian, I try not to have pasta too often. We do have a few favorites that I have and will be sharing with you. Since we’re such soup fanatics, I thought I’d share my recipe for pasta figioli. What makes mine different is I make it without any meat. However, sometimes I use chicken broth and sometimes I use vegetable broth. It depends on what I’ve got in the house. Also, you can switch up the pasta. I always use to use ditalini but now I use quinoa pasta shells. I like the health benefits of the quinoa over the white flour, so we’ve switched all our pasta over to quinoa when we can. If you like pasta figioli, I highly recommend you try this recipe. Don’t be fooled by it being meatless. It’s got tons of flavor. And a cool bonus, it freezes well, so you can have something quick to grab when you need it. Enjoy!

Beans, any kind you like, the more, the better. I usually use about 3 cans: canalini, red kidney, chick peas or any combination

Olive oil

Salt & pepper to taste

2 Large cans of chicken broth or vegetable broth

Instructions

Sauté the onions in olive oil add the garlic, carrots and celery and Sauté until semi soft add your broth or water and bullion boil for 1/2 hour, adding more water or broth as needed add crushed tomatoes, Italian seasoning and crushed red pepper. Cook your pasta and throw it in the soup once all the veggies are the tenderness you like, salt & pepper to taste. Enjoy.

Notes

As with all my recipes, please modify the spices according to your taste. I don't always make mine exactly the same way, but this gives you a guideline. You can even throw your pasta uncooked in while the vegetables soften up - it makes for a starchier, thicker soup. I use to do that when I used the white ditalini pasta, but the quinoa pasta emits a lot more starch, so I don't do that any more.

Hi Sylviane,
I know, I could eat pasta every day, but I don’t. And I really try to make my dishes as healthy as possible. I try to stop eating white pasta. I don’t like the wheat. I like Barilla plus, brown rice or quinoa. So you can use whatever you like with this. I know you love to cook and are also conscious of your ingredients. This is wonderful even without meat. Sometimes I will put some Morning Star Farms crumbles in it, but most times no. You can always adjust seasonings to your liking. Thank you Sylviane. I hope you enjoy it. I still have to try your rice recipe. I recently got a rice cooker, so that would be perfect. Have a great weekend.Lisa Magoulas recently posted…Recipe For Pasta Figioli